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Baking:
The bottom heating elements and the upper U-shaped heating
elements cycle on and off to maintain the selected temperature.
Convection baking is very consistent and even. The oven heats quickly, so
preheating is not necessary. The fan circulates hot air around the food making
baked goods rise quickly and evenly. Most baked goods are placed on the rack
facing up in the lowest rack position. In many convection ovens, it is necessary to
lower the baking temperature to achieve acceptable results. The Commercial
Convection Oven has been designed for easy use. Lowering the baking
temperature is not necessary. Follow package or recipe directions for best results.
The Commercial Convection Oven is designed to hold a half-sheet pan. There is no
need to use the OVEN RACK, as the standard half-sheet pan will slide into one of
the rack positions. In most cases, you should use the lowest rack position. The
DRIP/BAKING PAN included with your oven can also be used for baking. It is
coated for easy clean up. The DRIP/BAKING PAN should always be
removed from the rails at the bottom of the oven when baking as
it will interfere with the flow of hot air from the bottom elements.
When used as the BAKING PAN, it should be placed on the OVEN RACK.
1. Place the OVEN RACK in the lowest rack position facing up.
2. Place the BAKING PAN on the center of the OVEN RACK.
3. When baking in a half-sheet pan, remove the OVEN RACK and place the
half-sheet pan in the lowest rack position.
4. Set TEMPERATURE CONTROL to the recommended temperature.
5. Set FUNCTION CONTROL to BAKE.
6. Set ELECTRONIC TIMER according to recipe directions.
7. Check baked goods 5-10 minutes before expected completion.
Recommended Baking Temperatures
Cakes: 325˚F-350˚F
Cheesecake: 300˚F
Quick Bread: 375˚F
Muffins: 400˚F
Pies: 425˚F
Cookies (large): 350˚F
Cookies (jumbo): 325˚F
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RTC1700SS Manual 10/2/03 4:06 PM Page 11